1heaping tablespoon corn masa flour or all-purpose flour
15ouncecan black beansdrained and rinsed
10ouncesfrozen corn,or canned corn
10ouncecan red enchilada sauce
8ouncecan tomato sauce
1can Rotel tomatoes with green chilis
3cupschicken broth or stock
Cheese sauce, optional
1tablespoonlime juice,1/2 lime
for the optional cheese sauce
1cuphalf and half
2cupsgrated cheese(I used both fontina and chipotle jack)
for the soup
Press the Saute button on the Instant Pot. If your model lets you adjust the heat (try the Adjust button), turn heat to low. Add the olive oil, and heat until shimmering.
Add the onions, celery, and the peppers/chiles. Stir well and let soften, about 8 minutes. Add the garlic and stir. Turn off the unit.
Sprinkle the spices and flour over the vegetables, and mix well.
Layer the beans, corn, and chicken over the vegetables.
Pour the enchilada sauce and tomato products over the top. Do not stir.
Top with the chicken broth.
Secure the lid on the pot and set the vent to Seal.
Use Manual pressure set to 5 minutes.
make the cheese sauce (if using)
In a small sauce pan, melt the butter over medium heat. Stir in the flour with a spatula to create a paste (roux). Let the paste cook until golden.
Stir in about a third of the dairy. It will be lumpy at first, but will soon smooth out and begin to thicken.
Stir in another third of the dairy, until smooth. Add the remaining dairy, and continue stirring until the sauce clings to the spatula.
Tip in the cheese and stir until melted and smooth. Season with the Worcestershire sauce. Set aside.
finish the soup:
When the cooking has completed, allow to naturally release for 10 minutes. Cover the vent and valve with a damp towel, and quick release to vent the remaining steam.
Carefully open the lid, being mindful of the drips.
Add the shredded chicken and the lime juice, and stir the soup well. Let cool for 5 minutes.
If using the cheese sauce: Pour a ladle of the soup into the cheese sauce and stir to mix well (this tempers the sauce). Then pour the cheese sauce into the soup, stirring thoroughly. Taste, and add salt if necessary.
Ladle the soup into bowls and garnish with toppings.
To use 2 uncooked chicken breasts instead of pre-cooked: Lay the chicken in a single layer on top of the beans and veggies. Pour the tomato products on top, and proceed with the layering in the instructions. Use manual high pressure of 7 minutes instead of 5 (same release time). Remove the cooked chicken from the soup, shred, then return to pot, and continue with the cheese sauce, if using.
Instant Pot Chicken Tortilla Soup was originally published on https://soupaddict.com/instant-pot-chicken-tortilla-soup/